This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Smoked Chicken Georgia Style

  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Chicken Georgia Style

    Another successful meal thanks to MH & AR. I did a 5 lb whole chicken, spatchcocked, salted (didn't have time to dry brine) and then rubbed with Meathead's Memphis Dust.

    Click image for larger version

Name:	photo 1.JPG
Views:	57
Size:	105.8 KB
ID:	18264

    I was running late so decided to do it on my gas grill instead of my kettle. I've not really been successful with chicken in the past (always some part of it undercooked, whether grilled or smoked). I was afraid this wasn't going to come out because I couldn't keep the temp down to 325. I've got 3 burners running vertically so I use the 2 outside and leave the middle off for the indirect cook. Problem is this grill is on its way out with several areas beginning to rust through, including apparently the underside of the left burner so I can't turn it all the way down.

    Anyway, it ran around 350 with a small water pan and a chunk of cherry wood sitting above the left burner. In an hour everything I checked was over 165. Flipped it to the direct side to give the skin a little more crisp. Worked out really well. Dark and white meat both moist. GF, who wasn't thrilled at the idea of smoked chicken, said I found a recipe that she really liked. I was surprised how different MHMD tasted on chicken versus the pulled pork I did last weekend - the sweetness really came through. I think next time, in addition to a dry brine, I'll split the rub and put it both under and on top of the skin. You get bites of skin with the dark meat, but the breasts were so thick that there were bites without the rub. I'm also going to mix up some MHMD low-carb style with stevia and a lower carb brown sugar made with blackstrap molasses.

    Click image for larger version

Name:	photo 2.JPG
Views:	64
Size:	126.8 KB
ID:	18265

    Looking at this photo, it's clear I need to work on my chicken cutting skills.

    Don't matter how you cut it as long as it tastes good. Looks excellent.


      Use a nice pair of kitchen scissors and chop right through the backbone and neck. It's not the easiest thing in the world but not too difficult either. And like Regliner says, that's purely aesthetics, taste is all that matters. A spatchcocked chicken is one of my favorite things to do too. Chicken is so cheap compared to other BBQ meats, and soo delicious.

      If you can keep your temp down closer to 325 you may have better results. I'd encourage you to practice on your kettle indirectly. The flavor can't be beat!


        Nice Que Burn!



        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review

        Compact Powerful Sear Machine For Your Next Tailgater

        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review

        GrillGrates Take Gas Grills To The Infrared†Zone

        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

        Click here for more about what makes these grates so special


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.